Panzanella with Kale and Roasted Corn
Ingredients
10-12 oz. loaf
sourdough or French boule, cut into 1" cubes
2 tbsp.
Kowalski's Extra Virgin Olive Oil
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
4 cups (about 4 oz.)
torn prewashed organic kale
1 pt.
grape tomatoes, halved
1 cup
grilled corn kernels
½
red onion, thinly sliced
- Kowalski's Balsamic or Italian Vinaigrette Salad Dressing (from the Grocery Department), to taste
Directions
- Preheat oven to 325°.
- In a large mixing bowl, toss bread with oil; season to taste. Bake in preheated oven until lightly browned and toasty (about 15 min.).
- Remove bread from oven; set aside to cool completely.
- Preheat a grill to medium heat.
- Grill corn over direct heat, covered, until tender (8-10 min.), turning each ear a quarter turn every 2 min.
- In a large salad bowl, toss bread with kale, tomatoes, corn and onion.
- Drizzle with dressing to taste; season liberally with salt and pepper. Serve immediately.
Nutrition Note:
- Each serving contains all the bone-building vitamin K you need in a day and is rich in vitamins A, C and folate.
